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Albacore Tuna Salad Nicoise

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Ingredients
  

Court Bouillon Poached Albacore Tuna

  • 12 oz fresh albacore tuna
  • 1 celery stalk chopped
  • 1/2 small onion chopped
  • 1/2 lemon squeezed into the water
  • Several twists of freshly ground black pepper

Albacore Tuna Salad Nicoise

  • 12 ounces fresh poached albacore tuna see recipe below
  • 12 ounces small red potatoes steamed and cut in half
  • 8 ounces fresh green beans snapped, trimmed and steamed
  • 4 small vine ripened tomatoes
  • Hearts of Romaine washed and leaves separated
  • 4 hard boiled eggs quartered or chopped
  • 12 each whole kalamata olives pitted
  • 3 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1 garlic clove pressed
  • 1 teaspoon Dijon mustard Fresh tarragon leaves

Instructions
 

For the poached albacore

  • Use a pan large enough to allow the poaching liquid to cover the top of the piece of fish. Add about a quart of water or more to the pan, and add the celery and onion. Bring to a soft boil and reduce the heat to a simmer.
  • Add in the fresh albacore, adding additional water if needed to cover the top of the fish. Let simmer for about 20 minutes, or until the fish tests done - flakes easily and is opaque throughout.
  • Remove from the court bouillon and let cool.

For the Nicoise salad

  • In 4 large salad bowls, place a serving sizes amount of Romaine lettuce leaves on each plate. Arrange on each salad plate: 3 ounces tuna, 3 ounces red potatoes, 2 ounces green beans, 1 each tomato quartered, 1 each hard boiled egg, and 3 each kalamata olives.
  • Whisk together the red wine vinegar, olive oil, pressed garlic clove and Dijon mustard. Drizzle some over the top of each salad. Top with tarragon leaves and serve immediately.